Guest Post: Dairy Queen Ice Cream Cake

I love ice cream cakes.  That is actually what I ask for every year for my birthday and mother's day. Yep, I'm spoiled! ;0)   It actually works out nicely because there is no stress in trying to make me some great dessert for my birthday--- just pick up a Dairy Queen ice cream cake and I am thrilled.  By the way we even tried a cold stone ice cream cake one year and we all agreed that the Dairy Queen cake was much better.

Anyway, getting on with the post.... today we have a guest post!!  Sarah and Julia blog over at All Things With Purpose, and they are going to share with us their version of a homemade Dairy Queen ice cream cake.

I Looove Dairy Queen Ice Cream Cake!

But, it's fairly expensive. Here is the recipe I've used, quite a few times, to recreate the goodness:

What You Need:

1 Package Oreo Cookies or Store Brand Chocolate Cookies

1 Container Vanilla Ice Cream (or flavor of your choice)

1 Container Chocolate Ice Cream (or flavor of your choice)

1 Cup Chocolate Syrup (or enough to coat crumbs and turn into a thick "goo" that is easily spreadable)

1 Container Frozen Whipped Topping

1 Spring Form Pan (for easy removal!)

1 Tablespoon Butter

1. I started with the super cheap pails of chocolate and vanilla ice cream. I wouldn't necessarily recommend this, as it doesn't taste all that great. But hey, it's up to you to use whatever you like!

More after the jump.

2. Begin by letting the ice cream soften. Butter the bottom and sides of your pan, then spread a thin layer of vanilla ice cream on the bottom and sides, all the way to the top.

3. Spread a layer of chocolate ice cream to fill the pan half way up.

4. Fill a plastic bag with Oreo cookies (or store brand), and use a rolling pin to crush them into fine crumbs. You may also try putting them in a food grater or blender. The smaller the crumbs the better! Mix the crumbs with chocolate syrup and spread over chocolate ice cream.

5. Spread a layer of vanilla ice cream over the crumbs, then cover and freeze.

6. Let set out for 10 to 15 minutes then scrape the sides with a rippled or ridged spatula to create a lined look. Put back in the freezer to refreeze. 

7. Mix equal parts whipped topping and ice cream and spread over top. Put back in freezer. Let thaw for approximately 10 minutes before attempting to cut.

8. I used the remaining Oreos to sprinkle on top. If you want to write anything on top, I would suggest waiting until ready to serve and use a tube of cream decorators icing, not a jell.

Enjoy! ~Sarah

 Thank you, Ladies!  Want to see more of their blog?  Check it out here:  All Things With Purpose

{New to Redfly? Many more great ideas to come!}

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